Chionetti Langhe Nebbiolo La Chiusa DOC 2020

Chionetti Langhe Nebbiolo La Chiusa DOC is a refined Nebbiolo with notes of red cherries, roses, and earthy undertones. It is elegant and structured, with a long, silky finish.

*Every effort is made to ensure the current vintage is accurate; however, variations can occur. If you are after a specific vintage, please contact us prior to ordering.

Type: Red Wine
Style: Medium-bodied, Elegant
Grape Varietal: Nebbiolo
Tastes Like: Comparable to a young Barolo, with red cherry, rose, and hints of leather and spice, finishing with refined tannins and bright acidity.
Alcohol Percentage: 13.5%
Closure: Cork
Size: 750mL
Region: Piedmont, Italy
Terroir: Limestone and clay soils
Aging: 12 months in oak
Serving Temperature: 16-18°C

Chionetti is a historic winery in Piedmont, renowned for crafting exceptional Nebbiolo wines that highlight the region's terroir. The Langhe Nebbiolo La Chiusa showcases the finesse and complexity of this iconic grape.

Seafood: Seared tuna with black olive tapenade.
Game: Roasted quail with wild mushrooms.
Vegetarian: Beetroot risotto or truffle pasta.
Meat: Braised veal or lamb chops.

Taleggio: Creamy and tangy, complementing the wine's earthy notes.
Pecorino: Nutty and sharp, enhancing the wine's structure.
Fontina: Soft and savoury, balancing the wine's acidity.
Australian Parmesan: Bold and umami-rich, pairing beautifully with the wine's tannins.

Beetroot Risotto

Ingredients:

• 1 cup Arborio rice
• 2 medium beetroots, roasted and pureed
• 2 tbsp olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1/4 cup dry white wine
• 4 cups vegetable stock, heated
• 1/4 cup Parmesan cheese, grated
• Salt and pepper, to taste

Instructions:

1. Heat olive oil in a pan. Sauté onion and garlic until softened.
2. Add rice and toast for 1-2 minutes. Stir in white wine until absorbed.
3. Gradually add hot stock, one ladle at a time, stirring continuously until absorbed.
4. Stir in beetroot puree and cook until rice is tender and creamy.
5. Mix in Parmesan and season with salt and pepper. Serve warm.